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The Dragon Boat Festival has not yet arrived, and there are a lot of rice dumplings. There are no rice dumplings this year, and a steady stream of rice dumplings has already clogged the house. When I was a child, I was always afraid of not having enough, but now I am always afraid of having too much. Zongzi is not easy to digest if you eat too much. On a whim, I took apart the rice dumplings and cooked them into porridge. The porridge with thick soup should be much easier to digest than the rice dumplings tied tightly together, but the glycemic index should also be higher. I don't have diabetes, so I don't care about this. Just grab a rice dumpling, made with red beans and bacon, classic taste, but not as delicious as the homemade ones. Cold rice dumplings, especially those taken out of the refrigerator, are particularly strong. Warm them in a steamer first to make them easier to pull and loosen. Boil the rice until soft, put it in a bowl, and it looks like a layer of soup. After leaving it for a while, you can see that the soup has been completely absorbed by the rice and it melts in your mouth. It is very good. . .
